Zucchini-Pecan Cake with Cream Cheese Frosting

In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links. Share your own experience; submit your blog.

This summer, zucchini has proven itself as more than a good-for-you vegetable. As an ingredient in our Zucchini-Pecan Cake with Cream Cheese Frosting, the humble summer squash serves to temper the recipe's sweetness with its earthy flavor. A smattering of creamy, slightly tart frosting later and suddenly, you're having zucchini for dessert.

Our Version:

See what our readers did with the surprising sweet treat after the jump.

Bloggers' Versions:

Buttery Bakery: "The cake is not big or elaborate. It's very humble but boasts a myriad of spices as well as toasted pecans. The tiny strips of zucchini are seen, but not tasted. It's funny, the cake is light in texture but somehow gives off the feel of a lot of weight. Maybe it's the ginger, nutmeg, and cinnamon. It's an intoxicating combination."

More Cheese More Chocolate: "Some notes: My cake only took 40 minutes to bake, and it maybe didn'teven need that long. For the frosting I added at least a cup morepowdered sugar than the recipe calls for. Next time I will just doublethe frosting recipe and probably still add more powdered sugar to getthe consistency I like, but I prefer generous copious amounts offrosting so maybe the original amount will be fine for you. Also, Ifrosted the sides of the cake, so you might not need as much if you'rejust frosting the top. It's better to be safe than sorry, though, andbeing safe means there's a chance you'll end up with extra cream cheesefrosting. So be safe."

And All the Trimmings: "It'salso not completely unhealthy! Besides zucchini and pecans -- healthfood! -- the recipe uses olive oil instead of butter. It also calls forbrown sugar instead of white, and though I'm unable to back this upwith any scientifically sound evidence, I'm pretty sure brown sugar isgood for you. You know, like how brown bread is more nutritious thanwhite bread. Same rules totally apply.

Anyway. My co-workers (the ones brave enough to try it, anyway) gobbledthe cake up. Two of them came back for seconds. Another, afterdevouring his slice in record time, deemed the cake "exquisite." (I'msure he was at least partially serious.) So if you can persuade peopleto try it, they'll like it."